🍽️ Baked Potatoes Stuffed with Spinach and Mozzarella

Name: Baked Potatoes Stuffed with Spinach and Mozzarella
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g large, waxy potatoes; 2 spring onions; 1 clove of garlic; 40 g pine nuts; 1 tbsp butter; 150 g feta cheese (hard cheese); 200 g mozzarella; 0.8 kg spinach (fresh); salt; pepper

513 kcal · 30 min · 4 servings

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Ingredients

800 g large, waxy potatoes
2 spring onions
1 clove of garlic
40 g pine nuts
1 tbsp butter
150 g feta cheese (hard cheese)
200 g mozzarella
0.8 kg spinach (fresh)
salt
pepper

Instructions

1. Thoroughly wash the potatoes under running water.
2. Bring a large pot of salted water to a boil.
3. Add the potatoes to the water and cook them for about 20 minutes until tender.
4. Wash the spinach thoroughly and remove the tough stems.
5. Place the wet spinach into a pot without drying it completely.
6. Season the spinach to taste.
7. Sauté the spinach over heat for 2 to 3 minutes, stirring constantly, until it has wilted.
8. Transfer the spinach to a colander and let it drain well.
9. Wash the spring onions and slice them into thin rings.
10. Peel the garlic and chop it finely.
11. Melt some butter in a frying pan.
12. Sauté the spring onions and garlic in the butter for 2 to 3 minutes.
13. Squeeze the drained spinach firmly to remove excess liquid.
14. Chop the squeezed spinach coarsely.
15. Remove the boiled potatoes from the water and let them drain.
16. Cut the potatoes in half lengthwise.
17. Hollow out the potato halves using a small spoon.
18. Ensure that a border of at least 0.5 centimeters remains intact.
19. Finely chop the hollowed-out potato flesh.
20. Add the chopped potato flesh and the coarsely chopped spinach to the pan with the onion mixture.
21. Mix the ingredients well together.
22. Season the filling to taste.
23. Drain the mozzarella.
24. Slice the mozzarella into thin slices.
25. Cut the sheep's cheese into small cubes.
26. Mix both types of cheese into the warm filling in the pan.
27. Fill the potato halves with the cheese and spinach mixture.
28. Place the stuffed potatoes on a baking sheet lined with baking paper.
29. Place the mozzarella slices on top of the filling.
30. Lightly salt and pepper the potatoes.

Nutrition per serving

kcal: 513
Protein: 27 g · Fett/Fat: 28 g · Carbs: 36 g